Mango Berry Ginger Smoothies

BestDays™ Mango Berry Ginger Smoothies

Meet Nathan

Nathan has been an award-winning food stylist for print and film advertising for the past 26 years and is an internationally published food and travel journalist. He has been a regular guest host for Global BCTV News with his “Saturday Chefs” and “Fong on Food” segments, as well as is a columnist for The Vancouver Sun and a regular contributor to Taste Magazine. To explore the world of food with Nathan, visit fongonfood.com.

Chef Nathan Fong’s recipe inspiration

Smoothies are quick, nutritious and easy. During the summer months when berries are at their peak, I freeze them in a single layer on baking sheets, then transfer them into resealable plastic bags so I can have berries year-round. It brings summer sunshine to even the deep winter. I love adding ginger as it gives the smoothie a kick, as well as adding energy! An easy tip for the mangoes: Freeze whole mangoes in the freezer, then thaw, cut and scoop out the flesh. These can be cut and placed into a plastic bag and refrozen.

Ingredients

  • ½ cup (125 mL) plain low-fat yogurt
  • 1 cup (250 mL) low-fat milk
  • 1 Tbsp (15 mL) ground flax seeds
  • 1 tsp (5 mL) finely minced ginger (optional)
  • ½ cup (125 mL) frozen mango chunks
  • 1 ripe banana, cut into 1-inch chunks, frozen
  • 1 cup (250 mL) mix of frozen berries (raspberries, blackberries or blueberries)
  • 4 ice cubes

Directions

1.

Place all ingredients into a blender and process until well blended and smooth. Pour into chilled glasses.

Nutrition Information per serving size

  • Total Calories: 217
  • Fat 3 g
  • Saturated Fat: 1 g
  • Cholesterol: 7 mg
  • Sodium: 104 mg
  • Potassium: 722 mg
  • Total Carbohydrates: 41 g
  • Fibre: 5 g
  • Sugars: 30 g
  • Protein: 9 g
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